Best Venezuelan Shredded Beef Recipes

Carne Mechada (Venezuelan Shredded Beef) Recipe - (4.2/5) image

Provided by garciamoss

Number Of Ingredients 18

To marinate the beef:
1 kilo (2 1/4 lbs.) beef, preferably short plate, flank steak or 'skirt'
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
3/4 cup grated yellow onion
2 garlic cloves, crushed and finely chopped
3 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cumin
For cooking the beef once shredded:
1/4 cup vegetable oil
4 tomatoes, seedless and chopped
1 red pepper, seedless and chopped
1 yellow onion, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 tablespoon Worcestershire sauce
2 teaspoons ketchup

Steps:

1. Clean the beef making sure to take off most of the fat. Make consecutive cuts in order to achieve a thickness of between 1 to 2 centimeters (between 1/2 and 3/4 of an inch). Mix all ingredients listed for the beef marinade and cover beef with the mix. Let it sit in the refrigerator for at least 30 minutes. 2. Preheat the oven broiler. Scrape the marinate off the beef and place beef on a baking sheet covered in tin foil. Cook in the oven under the broiler for approximately 10 minutes per side, until cooked. Take beef out of the oven and proceed to shred by separating into 'strands'. Use a couple of forks, a knife, your hands or all of the above! The strands don't need to be uniform in size or thickness. 3. Heat the 1/4 cup of oil in a sauce pan or large frying pan. Place the tomatoes, onion and red pepper in a blender to liquefy and then add to the preheated oil. Cook for about 3 minutes on medium heat. Add the shredded beef, salt, pepper, Worcestershire sauce and ketchup, mixing well to incorporate all ingredients. Cover and let simmer at medium-low heat, stirring often, for around 30 minutes until the sauce has thickened and all the flavors are incorporated into the beef. Add salt or pepper to taste if necessary.

Venezuelan Shredded Beef image

Provided by Busters friend

Categories Meat

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs flank steaks, trimmed of fat and cut into 4 pieces
3 yellow onions, and 2 finely chopped (1 halved and sliced into half-moons (about 1 cup, about 2 cups)
1 cup beef broth (homemade or canned, as needed)
4 tablespoons vegetable oil
1 teaspoon sweet paprika
3 garlic cloves, minced
1 red bell pepper, seeded and chopped
2 large tomatoes, ripe but firm (about 1 pound)
salt
black pepper, freshly ground, to taste

Steps:

Place the meat and sliced onions in a 4-quart saucepan with beef broth to cover. Bring to a boil over medium heat, reduce the heat to low, cover and simmer until the meat is tender enough to pull apart with a fork, about 1 ½ hours. Let cool in stock. Remove meat and shred with your fingers. Strain the stock and set aside.
In a 12-inch skillet, heat the oil over medium-high heat and brown the shredded meat, stirring occasionally. Reduce the heat to medium and stir in the paprika, chopped onions, garlic, bell pepper and tomatoes. Cook, uncovered, stirring occasionally, until the tomatoes have formed a sauce, about 20 minutes. If the mixture gets too dry, and some of the reserved stock a little at a time; the meat should be juicy. Taste for salt and pepper.

Nutrition Facts : Calories 311.9, Fat 18.9, SaturatedFat 5.1, Cholesterol 46.6, Sodium 162.2, Carbohydrate 9.8, Fiber 2.1, Sugar 4.8, Protein 25.8